• 1 tbsp rapeseed oil
  • 1 onion - finely chopped
  • 3 tsp garlic and ginger paste
  • 1 green chilli
  • 1 1/2 tbsp tandoori masala
  • 2 tsp madras curry powder
  • 1 large tomato
  • 2 peppers - we used a red and a green
  • 1 tbsp tomato purée
  • 1/2 tbsp cider vinegar
  • 150g fresh spinach
  • 2x roast chicken fillets
  • 160g basmati rice - works well with brown rice too


  1. 1

     Heat the oil, in a large pan

  2. 2

    Add in the chopped onion and fry for around 5 minutes

  3. 3

    Add the garlic and ginger paste to stir to combine with the onions, then add in the tandorri masala

  4. 4

    Add in the chilli, peppers, chopped tomato and puree, and combine and continue to cook for a few minutes until the veggies are softening

  5. 5

    Add in up to 100mls of water to help combine the ingredients - not too much water you don’t this particularly saucy 

  6. 6

    Add in the cider vinegar and simmer for another minute or so

  7. 7

    Add in the whole chicken pieces and coat in the sauce, cook all together for the chicken to soak in all that flavour, around 5-10 minutes and season to taste

  8. 8

    To serve garnish with coriander and a squeeze of lime juice, alongside a portion of rice and an optional spoon of plain yoghurt always goes down a treat! 

Nutritional Details

Each serving provides
  • Energy 2809kj 671kcal 34%
  • Fat 16.0g 23%
  • Saturates 2.7g 14%
  • Sugars 15.0g 17%
  • Salt 1.6g 27%

% of the Reference Intakes

Typical values per 100g: Energy 528kj/126kcal

Each serving provides

81.4g carbohydrate 11.0g fibre 44.7g protein

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